APPLE CHICKEN SLAW
Coleslaw mix and leftover cooked chicken make a quick salad combination for a busy-day dinner.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine salad dressing and mayonnaise. In a large bowl, combine the chicken, coleslaw mix and apple. Drizzle with dressing and toss to coat. Serve on lettuce-lined plates if desired.
Nutrition Facts : Calories 266 calories, Fat 14g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 193mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.
CHICKEN KATSU WITH SPICY APPLE SLAW
Steps:
- For the slaw: Place the cabbage in a colander over a bowl. Sprinkle with 1 teaspoon salt and massage it into the cabbage; let wilt and drain for 20 minutes. Remove the cabbage from the colander and gently squeeze out the excess water.
- In a small bowl, whisk together the rice wine vinegar, honey, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil, whisking to emulsify.
- In a large bowl, combine the cabbage, green onions, apples and jalapenos. Toss with the dressing. Season with salt and pepper.
- For the chicken: Preheat the oven to 400 degrees F. Heavily spray a baking sheet with cooking spray.
- Place a chicken breast in a resealable bag. Using a rolling pin, gently pound to 1/4-inch thick. Repeat with the remaining breasts. Sprinkle the breasts with 1 teaspoon salt and 1/2 teaspoon pepper.
- In a shallow bowl, whisk together the garlic powder, 1 tablespoon water, the egg, 1/2 teaspoon salt and 1/2 teaspoon pepper. In another shallow bowl, mix together the panko and lemon zest.
- One at a time, dip the chicken breasts into the egg mixture, allowing the excess to drip off. Then dredge the breasts in the panko, pressing the panko to adhere.
- Place the breaded breasts on the prepared baking sheet and bake until fully cooked and the edges are golden brown, 14 to 16 minutes. Remove from the oven and let rest for 5 minutes.
PULLED CHICKEN WITH APPLE-CUCUMBER SLAW
While you enjoy these sandwiches, what's left of your chicken simmers in water, creating stock to use later.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 10
Steps:
- Shred chicken, discarding skin and reserving bones. In a medium pot, bring chicken bones and 9 cups water to a boil over high. Reduce heat and simmer, partially covered, 1 1/2 hours. Strain stock through a fine-mesh sieve into a heatproof container; let cool to room temperature. Cover and refrigerate for use in Baked Polenta with Sausage and Artichoke Hearts and Tortellini Soup with Peas and Spinach.
- Meanwhile, stir together apple, cucumbers, scallions, and mayonnaise. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Divide chicken mixture among buns and top with apple-cucumber slaw.
Nutrition Facts : Calories 490 g, Fat 15 g, Fiber 2 g, Protein 37 g, SaturatedFat 3 g
ROAST CHICKEN WITH APPLE SLAW
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil. Pat the chicken dry and sprinkle with 1 teaspoon salt. Place skin-side up on the prepared baking sheet and roast until the skin begins to turn golden, about 25 minutes. Meanwhile, make the glaze: Mix the juice of 1 lime with the allspice and 2 tablespoons each Sriracha and honey in a small bowl; set aside. Make the slaw: Whisk the juice of the remaining lime, 1 tablespoon each Sriracha and honey, and the mayonnaise in a medium bowl. Cut the apple into matchsticks and add to the mayonnaise mixture along with the coleslaw mix and scallions; toss to coat. Season with salt. Remove the chicken from the oven and brush with the glaze; return to the oven and continue roasting until the skin is golden brown and crisp and a thermometer inserted into the thickest part of the chicken registers 165 degrees F, 7 to 10 more minutes. Transfer the chicken to a cutting board and cut each piece in half. Serve with the apple slaw and lime wedges.
Nutrition Facts : Calories 457, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 100 milligrams, Sodium 979 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 31 grams
SUNNY'S APPLE-CHICKEN RANCH SLAW
Steps:
- Mix and rest. In a large bowl, whisk together vinegar and sugar until dissolved. Stir in Hidden Valley® Original Ranch® Dressing and celery seed. Taste and season with salt and pepper. Add chicken, cabbage, carrots, apples, red onion and raisins. Toss well to combine then cover and let sit at least 1 hour before serving.
APPLE CHICKEN SALAD
Now that my six children are grown, I make lots of small-portion meals. This tasty salad is one of my favorite recipes because it's colorful, a little different and it contains healthy ingredients.-Anne Stevens, Lake Charles, Louisiana
Provided by Taste of Home
Categories Lunch
Time 10m
Number Of Ingredients 8
Steps:
- In a small bowl, combine first seven ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad.
Nutrition Facts :
CRISPY CHICKEN & APPLE SLAW
Breaded chicken needn't be greasy - this oven-baked version with vegetable accompaniments is diet-friendly
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 12
Steps:
- Mix the slaw ingredients together with some seasoning, then set aside. This can be done up to a day in advance and chilled. Bring a large pan of water to the boil, then cook the corn cobs for 8-10 mins until tender and cooked through.
- Heat the grill to high. Pour the flour, egg and breadcrumbs out onto separate plates. Dip the chicken into the flour, then the egg, then coat in the breadcrumbs. Lay the chicken onto a baking sheet and grill for 2 mins on each side or until crispy and cooked through. Serve the crispy chicken with the slaw and corn cobs, and a bowl of barbecue sauce to dunk on the side.
Nutrition Facts : Calories 331 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
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